Shrimp, Hearts of Palm, and Avocado Salad


  • ¼ cup fresh lime juice
  • 1 (14-ounce) can hearts of palm, drained and cut into 2-inch pieces
  • 1 (6-ounce) package fresh baby spinach
  • 2 plum tomatoes, cut into wedges
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • ½ teaspoon ground cumin
  • + 5 more ingredients
    • 1/3 cup canola oil
    • 1 cup fresh cilantro leaves
    • ½ teaspoon salt
    • 2 ripe avocados, sliced
    • 1 pound cooked medium shrimp, peeled and deveined

Process cilantro and next 5 ingredients in a food processor until smooth. With processor running, add oil in a slow, steady stream until blended. Toss spinach with 1/4 cup dressing; divide evenly among 4 serving plates. Top evenly with shrimp, hearts of palm, avocado, and tomato wedges. Drizzle s...

View full recipe at My Recipes


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